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The appetizer, French classic

Shrimp cocktail verrines

Shrimp cocktail verrines are a classic French appetizer for 6 people, needing 25 minutes of active work and a make ahead step the night before, when you layer the sauce and shrimp. The difficulty is very easy, the cost is about €2.10 per person, and success comes down to well dried shrimp and a cocktail sauce sharpened with cognac and lemon.

Pretty pink shrimp verrines with a bold homemade cocktail sauce, fresh and crunchy, the kind everyone agrees on.

Shrimp cocktail verrines
For
6 people
Work
25 min
Total time
40 min
Prep
Prepared the day before
Difficulty
Very easy
Cost per person
€2.10
Calories per person
190 kcalcalculated by Kiloach, your weight coach

Homemade cocktail sauce, a mix of mayonnaise, ketchup and a splash of cognac, gives these pink shrimp real personality while they stay firm and juicy. Lemon adds a bright edge that wakes everything up, and lettuce shredded at the last minute keeps a true crunch under the spoon.

This is the perfect verrine to open a dinner party or a family meal in summer, when you want an appetizer that needs almost nothing on the day itself. It works just as well on a holiday table as on a spring terrace, with a glass of chilled white wine alongside.

The schedule

What happens when, so you can be with your guests instead of in the kitchen.

  1. The day before 3 steps
  2. The same day Nothing to do
  3. Before the guests arrive 1 step, 10 min
  4. When it's time to serve 1 step

The night before, make the cocktail sauce, dry the shrimp, and assemble the verrines with sauce and shrimp, then keep them chilled under plastic wrap. Right before guests arrive, shred the lettuce and chives and scatter them over the verrines so they stay crisp. At serving time, add the whole shrimp on top and only take the verrines out of the fridge as you head to the living room.

The ingredients

6 people

Fish counter

  • Cooked peeled pink shrimp 400 g

Pantry

  • Mayonnaise 6 tbsp
  • Ketchupoften in the pantry 3 tbsp
  • Cognacoften in the pantry 1 tbsp
  • Hot sauceoften in the pantry 1 pinch

Fruits and vegetables

  • Lemon 1
  • Lettuce 1
  • Chives 1 bunch

Allergens Shellfish, Eggs, Mustard

The recipe, moment by moment

The day beforeWhat's better after resting overnight in the fridge.

  1. Mix the mayonnaise, ketchup, cognac, the juice of half a lemon and a touch of hot sauce.

    Taste and adjust, the sauce should be creamy but well seasoned.

  2. Pat the shrimp dry with paper towels and drizzle them with the remaining lemon juice.

    Well dried shrimp won't water down the sauce.

  3. Spoon the sauce into the bottom of the glasses, add the shrimp, cover with plastic wrap and chill.

    Set aside a few whole shrimp for the final garnish.

Before the guests arriveThe last hour, right before the doorbell rings.

  1. Finely shred the lettuce and chives and scatter them over the shrimp. 10 min

    Shred at the last minute so the greens keep all their crunch.

When it's time to serveThe final touches, right in front of your guests.

  1. Place one whole shrimp on top of each verrine and serve well chilled.

    Take them out of the fridge only as you head to the living room.

Our tips to get it right

  • Pick already cooked, peeled pink shrimp in a good size, they hold their texture better once coated in sauce.
  • Make the cocktail sauce the night before and let it rest in the fridge, the cognac and lemon flavors blend better with time.
  • Use clear glasses for the verrines so the layers of sauce, shrimp and greens show through, the look matters as much as the taste.

The variations

  • Swap the cognac for whiskey or skip the alcohol entirely, the cocktail sauce stays just as punchy with lemon and hot sauce alone.
  • Add a little mashed avocado at the bottom of the glass before the sauce, it brings creaminess and changes the texture.
  • For kids, make a separate sauce without hot sauce and keep a few plain verrines with just lemony mayonnaise.

What to serve it with

  • A glass of chilled dry white wine
  • Blinis or mini toasts on the side
  • A glass of champagne for the holidays

Storage

Assembled verrines keep for 24 hours in the refrigerator in a sealed container or under plastic wrap. Don't freeze them, mayonnaise and shrimp don't hold up to freezing. Always add the shredded greens at the last moment, even if the verrines were made the night before.

Questions about this recipe

Can you use light mayonnaise instead of regular?

Yes, light mayonnaise works well and keeps the sauce creamy. Just add a touch more ketchup or lemon if the sauce tastes too flat.

Can you use frozen shrimp for this recipe?

Yes, but thaw them completely and dry them very thoroughly before mixing with the sauce. Poorly drained frozen shrimp release water and dilute the cocktail sauce.

How do you present these verrines for a dressier dinner?

Use smaller glasses for a bite sized cocktail party version, or stemmed glasses for a more elegant touch. A whole shrimp on top is enough to make them look special without extra work.

Can you replace the ketchup with something else?

You can use tomato puree with a touch of sugar to soften it, the result stays close to the traditional cocktail flavor. Ketchup remains the simplest and most classic choice.

Can shrimp cocktail verrines be made ahead?

Yes, it's even recommended. The recipe needs 25 min of work in total, split up like this, the day before, 3 steps, before the guests arrive, 1 step, when it's time to serve, 1 step.

How long does it take to make shrimp cocktail verrines?

Allow 40 min in total, including resting and cooking time, of which 25 min is actual work. The recipe is rated "very easy".

How many calories are in shrimp cocktail verrines?

About 190 kcal per person, for a recipe meant for 6 people. The calories are calculated by Kiloach, your kilo coach, the app that partners with Mon Chou.

How much does shrimp cocktail verrines cost?

About €2.10 per person, that's €12.60 for 6 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains shellfish, eggs, mustard. Remember to ask your guests about their allergies before putting your menu together.

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